About this Recipe

There are many borscht recipes. In our kitchen we have a few recipes we use when we make a delicious beet soup. This recipe is a very simple one that we did in the instant pot with fresh produce from our local Farmers Market.

Grandmother's Kitchen Tips for Instant Pot Beet Soup - Borscht Recipe:

1. Always wash your vegetables before cooking.

2. You can do this same recipe in a soup pot on the stove top. Cooking time will be longer.

3. This soup tastes great without the sour cream if you are preferring to avoid the calories from the sour cream.

4. Making a pot of soup means you are going to get more than one meal for your family and comes in very handy on those busy days when you don't have time to cook.

---

Ingredients

(Print)

Makes about 14-16 cups of soup.

3 medium sized beets, peeled and chopped into small pieces

2 medium sized red potatoes, washed and chopped into small pieces

8-10 fresh string beans, washed and cut into 1/2 inch chunks

1/2 small cabbage (about a 4-inch round cabbage), shredded and cut into small pieces

4 cups water with 2 chicken soup bullion cubes or 1 chicken broth tetra pack

1 celery stalk, cut into fine slices

1 small white onion chopped or 1/2 a large one

1 pint stewed tomatoes or 1 (398ml) can stewed tomatoes

1/4 cup butter

1 cup frozen green peas - Do Not add until after the soup has cooked

Sour cream - to dollop into each bowl of soup - Optional

Directions

1. Prepare all the vegetables. We used a mandoline to make the chopping go quicker, but you can chop your veggies by hand.

2. Place everything into the instant pot.

3. Secure cover, turn valve to seal. Press Manual pressure and set the timer to 14 minutes. The instant pot takes about 10 minutes to come to pressure and start counting down. Once the time is up, leave the lid on and let it release naturally until the lid will open without needing to release any pressure.

4. Open and stir the soup. Do a taste test for salt and pepper. We found the soup was salty enough from the chicken broth. Stir in the frozen green peas. They will cook in the hot soup without the need to reheat.

5. Serve with sour cream if desired. One teaspoon scoopful is a nice amount, but you can let each individual choose how creamy they want their own bowl.

If you are not serving right away, let the soup cool down and then transfer to a container with a lid and place into the fridge.

This soup will last at least 7 days if left in the fridge. Just scoop out the amount of servings you want to heat up as needed.

ENJOY!

Beets can be eaten raw or cooked. A popular raw beet salad recipe is made with finely shredded beets and carrots.

Young fresh beets are very sweet and delicious when raw. Old beets can loose that nice sweet flavor and are better roasted or cooked in some way.

Young beet greens are also delicious when boiled and served with a little butter, salt and pepper. You can use the beet greens in your borscht as well.